If you are looking for Filet Mignon recipes you are searching for a tender supple steak and that steakhouse experience. We have some recipes for you here.
Filet Mignon recipes should start with a classic served in all fine steakhouses. The tender Filet Mignon and the rich Béarnaise are the perfect compliment for each other. It is wonderful for any dinner party you wish to impress with your sauce skills.
4 Filet Mignon Steaks from six to 10 ounces each.
* optional granulated garlic can be sprinkled on the steaks prior to cooking too.
Preheat your gas grill or start your coals. You will want a nice hot grill for grilling your Filet Mignons; this will give the nice grilled crust on the tender steak.
Note, make your Béarnaise before cooking the steaks.
When the grill is hot or the coals are ready, grill your steak. Since filet mignons are usually a thick cut steak, I use a two zone fire, first to sear the steak and get nice grill marks then to finish with indirect heat.
With this filet mignon recipe I like to serve fresh Asparagus which is great with the Béarnaise too. Cauliflower or Broccoli work well too. A classic Baked Potato is the natural starch here.. In our restaurants we used to serve a Twice Baked Stuffed Potato, or Grilled Potatoes as options.
The base for this sauce is what I call “Cheater’s Hollandaise” because it is not using the classic method of whipping the egg yolks over a hot water bath and slowly incorporating the butter. In this recipe we will use a blender and make this really easy. It is not as good as the traditional method, but is within the realm of must people time and experience level. I highly encourage you to make a traditional Hollandaise or Béarnaise Sauce, when you have time.
Please note, these sauces contain uncooked Egg. They cannot be held for long period of time, and cannot be reheated or reused later. They should be made just before serving and discarded afterwards if you .
Hollandaise Sauce Base
2 egg Yolks
½ teaspoon Salt
1/8 teaspoon Cayenne Pepper
1 teaspoon Lemon Juice Fresh
¼ pound Unsalted Butter
Place the butter in a sauce pan and melt the butter, take it just to starting to bubble, do not let it start to brown.
Most blenders have a removable center in the lid, remove that center.
Place egg yolks, salt, cayenne and lemon juice in blender. Start the blender on a lower setting with the center removed. When the yolks get light colored, start pouring in the butter in a thin stream, half the size of a pencil. It should take a couple of minutes to pour it in. Once it is all in stop the blender, scrap down the sides and run it for a couple of more seconds.
This is now Hollandaise Sauce. If you just want Hollandaise, taste and adjust the lemon and Salt.
The reduction is what separate Hollandaise Sauce from Béarnaise. The reduction is a blend of shallots, herbs, vinegar and in my recipes, wine. This is reduced then mixed into the prepared Hollandaise Sauce. Recipe follows.
3 shallots small diced
1 tablespoon Butter
1 teaspoon Tarragon dry or 1 tablespoon fresh (preferred)
1 tablespoon White Wine Vinegar
1/8 cup White Wine Dry
Melt butter in pan; add shallots cook on medium heat until clear around 3 minutes. Add white wine, vinegar and tarragon. Turn heat to medium high and reduce until almost all the liquid has almost evaporated. Remove from heat and cool. Mix into Hollandaise sauce, adjust salt.
Interesting Variations on Béarnaise Sauce
Chipotle Béarnaise -Add 1 tablespoon chopped Chipotle Chile in Adobo to the reduction. Substitute 1 tablespoon fresh cilantro and 1 teaspoon Mexican oregano for the tarragon. This is a bit spicy you may want to try ½ tablespoon if you do not like a touch of heat.
Sun Dried Tomato Béarnaise - Add 2 Tablespoons finely diced Sun Dried Tomato and substitute Rosemary or Oregano for the Tarragon.
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